2 ripe yellow plantains
1 can kidney or pink beans, drained and rinsed
Juice of 1 lime
2 Tbsp cilantro (more if you're making guacamole)
½ onion chopped
1 clove garlic, minced
1 Tbsp vegan margarine
½ cup dry red quinoa, cooked according to package directions

For the guacamole (Slightly altered from my Aunt Kari, the queen of avocados, to make plenty for this plate and for leftovers. Because everyone loves guacamole!):
2 ripe avocados, diced and lightly mashed with a fork
1 small tomato, diced
1/3 small red onion, diced
1 clove garlic, minced
2 Tbsp diced cilantro
Juice ¼ lime
Salt and pepper to taste